While lamb’s flavour is a bit stronger than other meats, it makes a moist and delicious main course. And not all lamb is from New Zealand; we have wonderful fresh Canadian lamb available in grocery stores and butcher shops across the country.
In a bowl, toss potatoes with 1 Tbsp (15 mL) olive oil plus salt and pepper. Roast in oven (or in a grill basket on the barbecue on medium) until crispy, about 30 minutes; transfer to a bowl. Add yogurt, mint, chili flakes, lemon zest, cucumber and green onion, and toss together. Keep warm.
Preheat barbecue to high. Rub 1 tsp (5 mL) of olive oil on lamb chops. Season both sides with salt and pepper, or a sodium-free rub. Place on grill, close lid and cook to desired doneness. (For medium, cook five minutes on one side, three minutes on the other side.) Remove from heat and let rest for three minutes. Serve with potato salad and tomato slices.
Per serving: 376 calories, 39 g protein, 17 g fat (6 g saturated fat), 16 g carbohydrates, 2 g fibre, 110 mg cholesterol, 221 mg sodium